Nyonya Kuih Pie Tee / Top Hats 娘惹小金杯

After the last attempted of Pie Tee, i didn't attempt again until now. When my friend said she wants to make Curry Kapitan for the potluck gathering at her house. Immediately i think of to make this Pie Tee since both are also Nyonya foods.

I still not satisfied with my old Pie Tee case recipe. So this time I experiment with few type of flours like plain flour, rice flour and glutinous rice flour . And I was pleased with the case using glutinous rice flour, light and crispy ! 

As for the filling, it is easy to cook , just that need a lot of cutting..

Love this sweet and sour chili sauce! perfectly match with Pie Tee

I took the opportunity to take this series of photos at my friend's house and use her kitchenware too ^_^

From hiking till potluck, glad to know my hiking friends who also like to cook and bake especially like to bake sourdough or natural yeast wholesome bread!

Nyonya Kuih Pie Tee / Top Hats 娘惹小金杯

For the batter

100g glutinous rice flour

1 large egg (A size), ~62g

15g plain flour or all purpose flour

10g cooking oil

Pepper

A pinch of salt

140g water

For the fillings

200g pork belly (you may replace with chicken meat)

1 Tau Kwa or firm tofu, slices

1kg Chinese turnip/jicama/yam bean, shredded

1 small carrot, shredded

150g fresh prawns, shelled, deveined, cut small pieces

100g French beans, chopped

3 garlic, finely chopped

1tbsp light soy sauce

1 and 1/2tsp salt or to taste

pepper

For the toppings

Cooked crab meat, optional

Parsley leaves

For the chili topping sauce

3tbsp garlic chili sauce (I use Kampung Koh chili sauce)

1tbsp sweet chili sauce (I use Maggie brand)

1tbsp light soy sauce

6 Kasturi limes , only use the juices

2tsp toasted sesame seeds

2tsp roasted peanuts

Method

1. For the batter. Combine all the ingredients, mix well until the batter is smooth, rest for 30mins-1hr.
2. While waiting for the batter to rest, prepare the filling. Boil pork belly in hot water for 10mins, thinly slice, set aside.
3. With a bit of cooking oil in a non-stick frying pan, fry tofu slices till golden brown, set aside.
4. Heat oil in a wok, sauté garlic, add in prawns, stir fry till colour changed. Add in pork and tofu, stir to mix well.
5. Add in the yam beans and carrot, stir and add light soy sauce, salt and pepper to taste. Cook until vegetables are soft. Add in French beans, cook for 2-3mins.  Dish out to cool before serve.
6. For the chili topping sauce, mix all ingredients and adjust the taste accordingly. Set aside.
7. To deep fry the Pie Tee case. Fill cooking oil in a sauce pan that is deep enough to cover the Pie Tee mould, heat over medium to low heat. At the same time, heat up the Pie Tee mould in the hot oil.
8. Transfer batter into a small and deep glass. Dip the hot mould into the batter. Coat the mould until it’s up to 90-95% level. Hold the hot mould in the batter for few seconds, as to let batter hold well with the mould, otherwise you will see bottom got hole as the batter is not well coated.
9. Let excess batter drip off, then plunge the mould into the hot oil (reduce the heat to low if it is too hot). Let it dip in the hot oil for few seconds before removing it (with a pair of chopsticks), too fast removing the case will resulted the case become flatten or out of shape but not round and intact.
10. Fry until golden brown. Transfer the case onto a plate with paper towels and store in an airtight container once cooled down.
11. To serve, fill the case with the filling, and then top with cooked crab meat, parsley and chili sauce. Enjoy!

Recipe by Sonia a.k.a Nasi Lemak Lover (filling and chili sauce inspired from Comfort food recipe TV show)

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